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Friday, August 8, 2008

Black Beans and Rice

Black Beans and Rice

Now I am not going to tell you that these are typical Cuban, Puerto Rican, or any other Hispanic countries beans. These are just something that I have some up with that works really well for my family. I have tried them a bunch of different ways and this is what I keep coming back to. It's really all about the toppings anyway isn't it???

This really isn't a recipe but I just throw in what I have and to the amount that it tastes good. Last night I put in a bit too much cumin but that isn't a bad thing in my books!

Chop up an onion and some garlic and saute in some heated olive oil. When the onion and garlic are cooked add 2 cans of black beans or 1 lb of dried beans cooked per the directions on the bag. Add about 1/2 tsp of dried oregano, 1 tsp of cumin, 1/2 tsp garlic powder and salt/pepper to taste. Cook to allow the the bean and sauce to thicken (about 20 mins) serve over hot rice. Top with tomatoes, pico de gallo, jalapeños, onion, sour cream or anything else you want!

I love the colour of those black beans, so dark purple like that. I'm trying to think of ways to get people in the house to eat more beans, because I've heard they're good for you. Unfortunately, I'm not making a lot of progress: we're not bean people. I'll try this though, as the pico de gallo might sway them. . .

This is one of my favorite things to eat! We have it as our main meal though, not a side - and I usually add corn - looks pretty and tastes good too :) I like the frozen roasted corn in a bag from TJ's for this - maintains the the easy!